Wednesday, January 2, 2019

Vegan Chocolate Pie

We were on cookie overload this holiday season so I decided to make something a little lighter for our Christmas dinner dessert.  After a big plate of Kevin’s homemade Lasagna, this was the perfect pie to end the meal.

Vegan Chocolate Pie
Internet – author Lindsay  (mind-blowing vegan chocolate pie)

12        ounces Silken firm tofu  (in a box)
1/2       cup Almond Breeze Chocolate Almond milk  (or Trader Joe’s version)
1/2       cup almond butter
1/2       ounces chocolate chips  (Trader Joe’s has a vegan version of semi-sweet)
            flaky sea salt for topping
            coconut or soy vegan whipped topping

**Pie crust of your choice.  I made a brownie crust from The Joy of Vegan Baking but I think a nice graham cracker crust would be perfect!

Blend the tofu, almond milk, and almond butter until smooth.  Melt the chocolate chips.  Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.

Pour filling into a crust, sprinkle with sea salt, if you want, and chill for 12-24 hours.  Cut and serve.

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